Ingredients
- Tartar Sauce:
- 1 lb of claw or lump crab meat
- red pepper
- 1/4 cup bread crumbs or panko (Japanese bread crumbs)
- 1 egg
- lemon juice
- salt
- pepper
- oil
- butter
- minced cornichons (tart little French Pickles)
- mayonnaise
- shallots
- parsley
- prepared horseradish
Preparation
Step 1
It's not rocket surgery... making great crab cakes. It's letting the crab be the star by not adding 14 other ingredients. Try this: take 1 lb of claw or lump crab meat and dump it into a bowl. Add a bit of minced red pepper for color, a bit of minced scallion for colour and flavour, about 1/4 cup of bread crumbs or panko (Japanese bread crumbs), 1 egg, a generous squeee of lemon juice and salt and pepper. Thats ALL. Mix everything together gently - you want to maintain crab meat texture. Form into whatever size crab cakes you want, put them on a plate, and let them firm up in the fridge for a while. Heat a little oil and butter in a nonstick pan, coat the cakes in panko, then fry them until golden. Keep them warm in a low oven. Serve with this tartar sauce: stir minced cornichons - tart little french pickles - into mayonnaise with minced shallots and minced parsley. Add prepared horseradish to taste. Serve with coleslaw.